I've been lurking here for a few days, week\, whatever.
I'm a home cook. My only claim to professional kitchens is working as a dishwasher in what was, at the time, Connecticut's premier (or among the premier) restaurants, the Copperbeech Inn. I did get asked to come in early some times ans helped with prep work. Who knew peeling butternut squashes would coat your hands with a green sludge that required a scothbrite pad to clean off! Anyway I did get to spend time with the head chef talking about food and dishes and such, but it was really too short a time to be of much lasting effect. I do remember and relish that experience, also the great old German pastry/desert chef.
I missed such an opportunity! Oh, well. Such is life.
I love food, love learning more about food.
Let's see, I have a LamsonSharp turner, a Japanese Chef knife, a Tojiro, Calphalon cookware.
Anyway, enough about me. On to the forum.
Dan (LaPorte)
my UID oldarpanet is a perfect anagram of my name (yes, I' a bit of a tech geek!)
